Preparation

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.

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Recent Review

When I was much younger I used a bit of mayo, plain old yellow mustard. a hint of salt and plenty of black pepper. with a splash of sweet pickle juice from homemade sweet pickles. (Grandma's recipe for 14 day sweet pickles was a staple in all our houses since everybody still canned)
Always sprinkled each egg with paprika and topped the egg with a little piece of pickle or sliced black olive.
Sort of the way my mother, grandmothers and aunts made them when I was growing up.
Now I often make eggs at remote locations, for crowds of a hundred or more and my recipe involves mixing 6 dozen or more egg yolks at a time, mostly done by sight and taste, using in proportion, 2/3 sour cream to 1/3 mayo, a lot of prepared wasabi sauce from a squeeze bottle, a tiny pinch of sea salt and lots of black pepper, and a bit of good old yellow mustard to add more zing.
Plain paprika is now smoked paprika and each egg gets a topping of capers to add the saltiness not mixed into the yolks.
I wouldn't use sweet pickle juice with horseradish or wasabi, but have used tangy dill pickle juice.
I've watched dozens of eggs disappear in minutes, no
matter what ingredient I ran short of. The only complaint is when they run out...